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| United States Patent |
5,080,910
|
|
Cherukuri
, et al.
|
January 14, 1992
|
Stabilized chlorodeoxysugar sweetening agents in powder form and methods
for preparing same
Abstract
The present invention pertains to stabilized chlorodeoxysugar sweetening
agent compositions in powder form which comprises a chlorodeoxysugar
derivative and an effective amount of a stabilizing agent wherein the
stabilizing agent is capable of forming a stabilizing mixture with the
chlorodexoysugar derivative. The stabilized sweetening agent compositions
may be used in a wide variety of ingestible products such as chewing gum
compositions, hard and soft confections, beverages, and the like. The
present invention also pertains to methods for preparing the stabilized
sweetening agent compositions and the ingestible products in which they
may be used.
| Inventors:
|
Cherukuri; Subraman R. (Towaco, NJ);
Faust; Steven M. (Stanhope, NJ);
Raman; Krishna P. (Randolph, NJ)
|
| Assignee:
|
Werner-Lambert Company (Morris Plains, NJ)
|
| Appl. No.:
|
523616 |
| Filed:
|
May 15, 1990 |
| Current U.S. Class: |
426/3; 426/548; 426/658; 426/804 |
| Intern'l Class: |
A23G 003/30 |
| Field of Search: |
426/3-6,548,658,804
|
References Cited
U.S. Patent Documents
| 4820528 | Apr., 1989 | Stroz et al. | 426/3.
|
| 4927646 | May., 1990 | Jenner et al. | 426/804.
|
| 4959225 | Sep., 1990 | Wong et al. | 426/658.
|
Primary Examiner: Hunter; Jeanette
Attorney, Agent or Firm: Bell; Craig M.
Claims
We claim:
1. A heat stabilized chlorodeoxysugar sweetening agent composition in
powder form which comprises a chlorodeoxysugar derivative and an effective
amount of a stabilizing agent wherein the stabilizing agent is selected
from the group consisting of cellulose BW-300, calcium carbonate,
dicalcium phosphate, carboxymethyl cellulose, starch, mannitol, and
mixtures thereof.
2. The stabilized sweetening agent composition according to claim 1,
wherein the chlorodeoxysugar derivative is selected from the group
consisting of chlorodeoxysucrose derivatives, chlorodeoxygalacto-sucrose
derivatives, and mixtures thereof.
3. The stabilized sweetening agent composition according to claim 2,
wherein the chlorodeoxysugar derivative is
4,1',6'-trichloro-4,1',6'-trideoxygalacto-sucrose.
4. The stabilized sweetening agent composition according to claim 1,
wherein the stabilizing agent is cellulose BW-300.
5. The stabilized sweetening agent composition according to claim 1,
wherein the stabilizing agent is present in the sweetening agent
composition in an amount of at least about 10%, by weight of the
sweetening agent composition.
6. The stabilized sweetening agent composition according to claim 5,
wherein the stabilizing agent is present in the sweetening agent
composition in an amount from about 10% to about 50%, by weight of the
sweetening agent composition.
7. The stabilized sweetening agent composition according to claim 6,
wherein the stabilizing agent is present in the sweetening agent
composition in an amount from about 10% to about 30%, by weight of the
sweetening agent composition.
8. An edible composition which comprises a pharmaceutically acceptable
carrier and an effective amount of a heat stabilized sweetening agent
composition in powder form wherein the stabilized sweetening agent
composition comprises a chlorodeoxysugar derivative and an effective
amount of a stabilizing agent wherein the stabilizing agent is selected
from the group consisting of cellulose BW-300, calcium carbonate,
dicalcium phosphate, carboxymethyl cellulose, starch, mannitol, and
mixtures thereof.
9. The edible composition according to claim 8, wherein the
chlorodeoxysugar derivative is selected from the group consisting of
chlorodeoxysucrose derivatives, chlorodeoxygalactosucrose derivatives, and
mixtures thereof.
10. The edible composition according to claim 9, wherein the
chlorodeoxysugar derivative is
4,1',6'-trichloro-4,1',6'-trideoxygalactosucrose.
11. The edible composition according to claim 9, wherein the stabilizing
agent is cellulose BW-300.
12. The edible composition according to claim 8, wherein the stabilizing
agent is present in the sweetening agent composition in an amount of at
least about 10%, by weight of the sweetening agent composition.
13. The edible composition according to claim 12, wherein the stabilizing
agent is present in the sweetening agent composition in an amount from
about 10% to about 50%, by weight of the sweetening agent composition.
14. The edible composition according to claim 13, wherein the stabilizing
agent is present in the sweetening agent composition in an amount from
about 10% to about 30%, by weight of the sweetening agent composition.
15. The edible composition according to claim 8, wherein the stabilized
sweetening agent composition is present in the edible composition in an
amount up to about 1.5%, by weight of the edible composition.
16. A sweetening chewing gum composition which comprises:
(a) a gum base;
(b) a bulking agent;
(c) an effective amount of a heat stabilized sweetening agent composition
in powder form which comprises a chlorodeoxysugar derivative and an
effective amount of a stabilizing agent wherein the stabilizing agent is
selected from the group consisting of cellulose BW-300, calcium carbonate,
dicalcium phosphate, carboxymethyl cellulose, starch, mannitol, and
mixtures thereof; and
(d) a flavoring agent.
17. The sweetened chewing gum composition according to claim 16, wherein
the chlorodeoxysugar derivative is selected from the group consisting of
chlorodeoxysucrose derivatives, chlorodeoxygalactosucrose derivatives, and
mixtures thereof.
18. The sweetened chewing gum composition according to claim 17, wherein
the chlorodeoxysugar derivative is
4,1',6'-trichloro-4,1',6'-trideoxygalactosucrose.
19. The sweetened chewing gum composition according to claim 16, wherein
the stabilizing agent is cellulose BW-300.
20. The sweetened chewing gum composition according to claim 16, wherein
the stabilizing agent is present in the sweetening agent composition in an
amount of at least about 10%, by weight of the sweetening agent
composition.
21. The sweetened chewing gum composition according to claim 20, wherein
the stabilizing agent is present in the sweetening agent composition in an
amount from about 10% to about 50%, by weight of the sweetening agent
composition.
22. The sweetened chewing gum composition according to claim 21, wherein
the stabilizing agent is present in the sweetening agent composition in an
amount from about 10% to about 30%, by weight of the sweetening agent
composition.
23. The sweetened chewing gum composition according to claim 16, wherein
the stabilized sweetening agent composition is present in the chewing gum
composition in an amount up to about 1.5%, by weight of the chewing gum
composition.
24. The sweetened chewing gum composition according to claim 16, wherein
the gum base is present in an amount up to about 55%, by weight of the
chewing gum composition.
25. The sweetened chewing gum composition according to claim 16, wherein
the gum base is present in an amount from about 50% to about 85%, by
weight of the chewing gum composition.
26. A sweetened confectionery composition which comprises an effective
amount of a heat stabilized sweetening agent composition in powder form
which comprises a chlorodeoxysugar derivative and an effective amount of a
stabilizing agent wherein the stabilizing agent is selected from the group
consisting of cellulose BW-300, calcium carbonate, dicalcium phosphate,
carboxymethyl cellulose, starch, mannitol, and mixtures thereof.
27. The sweetened confectionery composition according to claim 26, wherein
the chlorodeoxysugar derivative is selected from the group consisting of
chlorodeoxysucrose derivatives, chlorodeoxygalactosucrose derivatives, and
mixtures thereof.
28. The sweetened confectionery composition according to claim 27, wherein
the chlorodeoxysugar derivative is
4,1',6'-trichloro-4,1',6'-trideoxygalactosucrose.
29. The sweetened confectionery composition according to claim 26, wherein
the stabilizing agent is cellulose BW-300.
30. The sweetened confectionery composition according to claim 26, wherein
the stabilizing agent is present in the sweetening agent composition in an
amount of at least about 10%, by weight of the sweetening agent
composition.
31. The sweetened confectionery composition according to claim 30, wherein
the stabilizing agent is present in the sweetening agent composition in an
amount from about 10% to about 50%, by weight of the sweetening agent
composition.
32. The sweetened confectionery composition according to claim 31, wherein
the stabilizing agent is present in the sweetening agent composition in an
amount from about 10% to about 30%, by weight of the sweetening agent
composition.
33. The sweetened confectionery composition according to claim 26, wherein
the stabilized sweetening agent composition is present in the
confectionery composition in an amount up to about 1.5%, by weight of the
confectionery composition.
34. A method for preparing a heat stabilized sweetening agent composition
which comprises admixing in powder form a chlorodeoxysugar derivative and
an effective amount of a stabilizing agent wherein the stabilizing agent
is capable of forming a stabilizing mixture with the chlorodeoxysugar
derivative.
35. A method for preparing a sweetened edible composition which comprises
admixing an effective amount of a heat stabilized sweetening agent
composition in powder form with a pharmaceutically acceptable carrier
wherein the stabilized sweetening agent composition comprises a
chlorodeoxysugar derivative and an effective amount of a stabilizing agent
wherein the stabilizing agent is selected from the group consisting of
cellulose BW-300, calcium carbonate, dicalcium phosphate, carboxymethyl
cellulose, starch, mannitol, and mixtures thereof.
36. A method for preparing a sweetened chewing gum composition which
comprises
(A) providing the following ingredients:
(a) a gum base;
(b) a bulking agent;
(c) an effective amount of a heat stabilized sweetening agent composition
in powder form which comprises a chlorodeoxysugar derivative and an
effective amount of a stabilizing agent wherein the stabilizing agent is
selected from the group consisting of cellulose BW-300, calcium carbonate,
dicalcium phosphate, carboxymethyl cellulose, starch, mannitol, and
mixtures thereof; and
(d) a flavoring agent;
(B) melting the gum base;
(C) admixing the bulking agent and the stabilized sweetening agent
composition with the melted gum base; and
(D) forming the mixture from step (C) into suitable gum shapes.
37. A method for sweetening an edible composition which comprises adding to
the edible composition an effective amount of a heat stabilized sweetening
agent composition in powder form wherein the stabilized sweetening agent
composition comprises a chlorodeoxysugar derivative and an effective
amount of a stabilizing agent wherein the stabilizing agent is selected
from the group consisting of cellulose BW-300, calcium carbonate,
dicalcium phosphate, carboxymethyl cellulose, starch, mannitol, and
mixtures thereof.
Description
BACKGROUND OF THE INVENTION
1. Field of the Invention
This invention pertains to stabilized chlorodeoxysugar sweetening agent
compositions in powder form. More particularly, this invention pertains to
stabilized chlorodeoxysugar sweetening agent compositions which comprise a
chlorodeoxysugar derivative such as chlorodeoxysucrose and
chlorodeoxy-galactosucrose derivatives and a stabilizing agent wherein the
stabilizing agent is capable of forming a stabilizing mixture with the
chlorodeoxysugar derivative. The stabilized sweetening agent compositions
may be utilized in a wide variety of ingestible compositions. This
invention also pertains to methods for preparing these stabilized
sweetening agent compositions and the ingestible compositions in which
they may be employed.
2. Description of the Prior Art
Intense sweeteners have a wide range of chemically distinct structures and
hence possess varying properties. These intense sweetener compounds
include water-soluble artificial sweeteners such as
1,2-benzisothiazol-3(2H)-one 1, 1-dioxide (saccharin and its salts),
cyclohexylsulfamic acid (cyclamate and its salts), and the potassium salt
of 6-methyl-1,2,3-oxathiazin-4(3H)-one-2,2-dioxide (Acesulfame-K, a
commercially available product from Hoechst Celanese Corporation,
Somerville, N.J.), proteins such as thaumatin (Talin, a commercially
available product of Tate & Lyle Products, Reading, United Kingdom),
chlorodeoxysugar derivatives (such as Sucralose, a commercially available
product of McNeil Specialty Products Company, Skillman, New Jersey), and
dipeptides such as N-L-alpha-aspartyl-L-phenylalanine I-methyl ester
(Aspartame, a commercially available product of the Nutrasweet Company,
Deerfield, Ill.) and L-alpha-aspartyl-D-alanine
N-(2,2,4,4-tetramethyl-3-thietanyl)amide (Alitame, a commercially
available product of Pfizer, New York, N.Y.), and dihydrochalcones. Each
of these sweetening agents has a distinct sweetening intensity compared to
sucrose and this sweetening intensity is well documented. For example, the
following sweetening agents have the sweetening intensities set out below.
______________________________________
Sweetness Intensities of Various Sweetening Agents
SWEETNESS
COMPOUND INTENSITY*
______________________________________
1, 2-Benzisothiazol-3(2H)-one 1, 1-dioxide
300.times.
(Saccharin and its salts)
Cyclohexylsulfamic acid 30.times.
(Cyclamate and its salts)
N-L-alpha-Aspartyl-L-phenylalanine
180.times.-
1-methyl ester (Aspartame)
200.times.
Potassium salt of 6-methyl-
160.times.
1,2,3-oxathiazin-4(3H)-one-
2,2-dioxide (Acesulfame-K)
200.times.
4,1',6'-Trichloro-4,1',6'-trideoxy-
600.times.
galactosucrose (Sucralose)
L-alpha-Aspartyl-N-(2,2,4,4-
2000.times.
tetramethyl-3-thietanyl)-D-
alaninamide hydrate (Alitame)
______________________________________
*Compared to sucrose.
Because each intense sweetening agent is chemically distinct, each
sweetener presents a different challenge with respect to the actual use of
such sweetener in ingestible compositions. For example, some intense
sweeteners have an associated bitter taste or off-note such as Saccharin
(a commercially available product of PMC Specialty Group Inc., Cincinnati,
Ohio), stevioside, Acesulfame-K, glycyrrhizin, dipotassium glycyrrhizin,
glycyrrhizic acid ammonium salt, and thaumatin (Talin). Other intense
sweeteners present stability problems. Aspartame, for example, exhibits
instability in the presence of aldehydes, ketones, moisture, and the like.
Sucralose, on the other hand, turns dark during storage. This color change
occurs at the following rate:
______________________________________
Temperature Decomposition Time
______________________________________
75.degree. F. 18-36 months
86.degree. F. 3 months
104.degree. F. 3 weeks
122.degree. F. 1 week
______________________________________
This color decomposition of Sucralose is believed to be initiated by
exposure of Sucralose to heat and moisture during storage. Generally,
decomposition begins slowly and then, once begun, the decomposition
reaction accelerates rapidly. Aqueous solutions of Sucralose have been
proposed to stabilize the sweetening agent but such solutions add
significant amounts of moisture and change the composition of the chewing
gum or other edible formulation. These aqueous solutions also tend to
require preservatives. Also for some encapsulations, powders are required
and such powders should be heat stabilized. A 50:50 mixture of Sucralose
and Maltodextrin has also been proposed to increase the stability of
Sucralose but such mixtures are dilute and still do not provide
satisfactory stability properties.
U.S. Pat. No. 4,435,440, issued to Hough et al. and assigned to Tate and
Lyle plc, discloses sweetening agents which comprise chlorodeoxysugar
derivatives.
U.S. Pat. No. 4,495,170, issued to Beytes et al. and assigned to Tate and
Lyle plc, discloses synergistic sweetening compositions which comprise a
mixture of a chlorodeoxysugar and another sweetening agent which has an
associated bitter taste. The chlorodeoxysugars are selected from the group
consisting of chlorodeoxysucroses and chlorodeoxygalacto-sucroses. The
bitter tasting sweetening agent is selected from the group consisting of
Saccharin, stevioside and Acesulfame-K.
U.S. patent application Ser. No. 230,282, filed Aug. 9, 1988, to Cherukuri
et al. and assigned to Warner-Lambert Company, discloses synergistic
sweetening compositions which comprise Sucralose and Aspartame and
Sucralose and Alitame. In general, the synergistic sweetening compositions
comprise Sucralose and Aspartame, or Sucralose and Alitame, in a ratio by
weight from about 65:35 to about 91.7:8.3, respectively.
U.S. patent application Ser. No. 264,248, filed Oct. 28, 1988, to Cherukuri
et al. and assigned to Warner-Lambert Company, discloses synergistic
sweetening compositions which comprise Sucralose and Maltitol.
PCT patent application serial No. WO 89/03182A, priority date Oct. 6, 1987,
to Tate & Lvle plc, discloses synergistic sweetening compositions which
comprise Sucralose and a saccharide bulk sweetening agent selected from
the group consisting of fructose, glucose, maltose, xylitol, mannitol, and
sorbitol.
European Patent Application serial No. 267,809A2 discloses synergistic
sweetening compositions which comprise Sucralose and maltodextrin.
U.S. Pat. No. 4,820,528, issued to Stroz et al. and assigned to Nabisco
Brands, Inc., discloses a codried composition consisting essentially of
about 99.9% to 90% saccharin and about 0.1% to about 10% of a
halodeoxysugar, by weight.
United Kingdom patent application No. 2,197,575A, to Jenner and assigned to
Tate & Lyle plc, discloses a codried composition consisting of from about
20% to about 80% sucralose and a water-soluble oligosaccharide, by dry
weight.
PCT patent application serial No. WO 89/08672A, priority date May 15, 1987,
to Yatka et al., discloses a chewing gum composition having controlled
sweetness wherein the gum contains an effective amount of Sucralose.
Thus, the above references disclose a variety of combinations of sweetening
agents which have specific sweetness intensities compared to sucrose. None
of the above references, however, disclose a stabilized chlorodeoxysugar
sweetening agent composition in powder form. Such stabilized sweetening
agent compositions could be stored for longer periods of time and could be
processed at higher temperatures. The present invention provides such
stabilized chlorodeoxysugar sweetening agent compositions in powder form
and the sweetened ingestible compositions and chewing gum products in
which the stabilized sweetening agent compositions may be used.
SUMMARY OF THE INVENTION
The present invention pertains to stabilized chlorodeoxysugar sweetening
agent compositions in powder form which comprise a chlorodeoxysugar
derivative and an effective amount of a stabilizing agent wherein the
stabilizing agent is capable of forming a stabilizing mixture with the
chlorodeoxysugar derivative. The stabilized sweetening agent compositions
may be used in a wide variety of ingestible products such as chewing gum
compositions, hard and soft confections, beverages, and the like. The
present invention also pertains to methods for preparing the stabilized
sweetening agent compositions and the ingestible products in which they
may be used.
BRIEF DESCRIPTION OF THE DRAWINGS
FIG. 1 depicts in graphic format the stability of mixtures of Sucralose and
cellulose, sugar, and Palatinit at 45.degree. C. versus time (Examples
1-7).
FIG. 2 depicts in graphic format the stability of mixtures of Sucralose and
maltitol, microcellulose, and syloid at 45.degree. C. versus time
(Examples 8-14).
FIG. 3 depicts in graphic format the stability of mixtures of Sucralose and
cellulose BW-40, cellulose UF-900, and cellulose BW-300 at 45.degree. C.
versus time (Examples 15-21).
FIG. 4 depicts in graphic format the stability of mixtures of Sucralose and
mannitol and sugar 6.times.at 45.degree. C. versus time (Examples 22-26).
FIG. 5 depicts in graphic format the stability of mixtures of Sucralose and
dicalcium phosphate, calcium carbonate and starch at 45.degree. C. versus
time (Examples 27-33).
FIG. 6 depicts in graphic format the stability of mixtures of Sucralose and
cellulose BW-300, starch, carboxymethyl cellulose, sodium alginate, talc,
and Polydextrose at 45.degree. C. versus time (Examples 34-40).
FIG. 7 depicts in graphic format the stability of mixtures of Sucralose and
cellulose BW-300 at various weight ratios at 45.degree. C. versus time
(Examples 41-46).
DETAILED DESCRIPTION OF THE INVENTION
The present invention pertains to stabilized chlorodeoxysugar sweetening
agent compositions in powder form which comprise a chlorodeoxysugar
derivative and an effective amount of a stabilizing agent wherein the
stabilizing agent is capable of forming a stabilizing mixture with the
chlorodeoxysugar derivative. The stabilized sweetening agent compositions
may be used in a wide variety of ingestible products such as chewing gum
compositions, hard and soft confections, beverages, and the like. The
present invention also pertains to methods for preparing the stabilized
sweetening agent compositions and the ingestible products in which they
may be used.
Applicants have found that the combination of a chlorodeoxysugar and a
stabilizing agent results in stabilized chlorodeoxysugar sweetening agent
compositions in powder form which have improved stability during storage
and at elevated temperatures. While not wishing to be bound by theory,
applicants believe that upon being exposed to heat and moisture over a
period of time, chlorodeoxysugar derivatives decompose accompanied by
generation of chloride or hydrogen chloride ions, or other degradative
ions. Such ions can react with adjacent molecules of chlorodeoxysugar
derivatives which in turn decompose and generate additional degradative
ions. Such chain reactions accelerate the decomposition of
chlorodeoxysugar derivatives. The stabilizing agents of the present
invention retard this decomposition reaction by a combination of chemical
and physical factors. Chemically, the stabilizing agents retard the
decomposition reaction by capturing degradative ions or otherwise binding
these ions and thereby preventing their reaction with the chlorodeoxysugar
molecules. Physically, the stabilizing agents retard the decomposition
reaction by acting as a diluent and separating the chlorodeoxysugar
molecules from each other and thereby preventing or slowing the reaction
of the degradative ions with the adjacent chlorodeoxysugar molecules.
Hence, the stabilizing agents retard the decomposition of chlorodeoxysugar
derivatives by chemically and physically inhibiting the degradation
reaction.
Applicants define the terms "ingestible" and "edible" to include all
materials and compositions which are used by or which perform a function
in the body. These include materials and compositions which are adsorbed
and those which are not absorbed as well as those which are digestible and
non-digestible.
The intense sweetening agents (sweeteners) in the present invention are
chlorodeoxysugar derivatives. The chlorodeoxysugar derivatives may be
selected from the group consisting of chlorodeoxysucrose derivatives,
chlorodeoxygalactosucrose derivatives, and mixtures thereof. Examples of
chlorodeoxysucrose and chlorodeoxygalactosucrose derivatives include but
are not limited to:
(a) 1-chloro-1'-deoxysucrose;
(b) 4-chloro-4-deoxy-alpha-D-galactopyranosyl-alpha-D-fructofuranoside, or
4-chloro-4-deoxygalactosucrose;
(c)
4-chloro-4-deoxy-alpha-D-galactopyranosyl-1-chloro-1-deoxy-beta-D-fructofu
ranoside, or 4,1'-dichloro-4,1'-dideoxygalactosucrose;
(d) 1',6'-dichloro-1',6'-dideoxysucrose;
(e)
4-chloro-4-deoxy-alpha-D-galactopyranosyl-6-dichloro-1,6-dideoxy-beta-D-fr
uctofuranoside, or 4,1',6'-trichloro-4,1',6'-trideoxygalactosucrose;
(f)
4,6-dichloro-4,6-dideoxy-alpha-D-galacto-pyranosyl-6-chloro-6-deoxy-beta-D
-fructofuranoside, or 4,6,6'-trichloro-4,6,6'-trideoxygalactosucrose;
(g) 6,1',6'-trichloro-6,1',6'-trideoxysucrose;
(h)
4,6-dichloro-4,6-dideoxy-alpha-D-galacto-pyranosyl-1,6-dichloro-1,6-dideox
y-beta-D-fructo-furanoside, or
4,6,1',6'-tetrachloro-4,6,1',6'-tetra-deoxygalactosucrose; and
(i) 4,6,1',6'-tetrachloro-4,6,1',6'-tetra-deoxysucrose.
In a preferred embodiment, the chlorodeoxysugar derivative is
4,1',6'-trichloro-4,1',6'-trideoxygalacto-sucrose (C.sub.12 H.sub.19
Cl.sub.3 O.sub.8,
4-chloro-4-deoxy-alpha-D-galacto-pyranosyl-1,6-dichloro-1,6-dideoxy-beta-D
-fructo-furanoside) which is commercially available under the tradename
Sucralose from McNeil Specialty Products Company, Skillman, N.J. Sucralose
is a free-flowing white crystalline solid that is freely soluble in water.
Sucralose is prepared from sucrose in a five step process which
selectively substitutes three chlorine atoms for three hydroxyl groups.
The intense sweetening agent of the present invention may be used in many
distinct physical forms well known in the art to provide an initial burst
of sweetness and/or a prolonged sensation of sweetness. Without being
limited thereto, such physical forms include free forms, such as spray
dried, powdered, and beaded forms, and encapsulated forms, and mixtures
thereof.
The stabilizing agents in the present invention are characterized by being
in solid form and by having the ability to form a stabilizing mixture with
the chlorodeoxysugar derivative so that the stability of the
chlorodeoxysugar derivative is increased during storage. Stabilizing
agents in the present invention must be capable of retarding the
degradation of the chlorodeoxysugar derivative and must not cause such
degradation. The stabilizing agents must absorb or bind the degradative
ions generated during the degradation reaction of the chlorodeoxysugar
derivative and must not cause or induce degradative ion formation.
Preferably, the stabilizing agents are not acidic. The stabilizing agents
must also be able to dilute the chlorodeoxysugar derivative and preferably
have a small particle size. Such stabilizing agents must also be
"pharmaceutically acceptable" which means that the agents must be
non-toxic to humans and must not have undesirable side effects when
administered to humans. Such agents must not adversely affect the
sweetness intensity of the chlorodeoxysugar derivative. Thus, a
stabilizing agent in the present invention is an agent which binds
degradative ions, does not induce degradative ion formation, dilutes the
chlorodeoxysugar derivative, is pharmaceutically acceptable, and does not
adversely affect the sweetness intensity of the chlorodeoxysugar
derivative.
The stabilizing agent of the present invention may be selected from a wide
range of solid compounds that retard the degradation of chlorodeoxysugar
derivatives. Exemplary stabilizing agents include celluloses, alkali metal
salts, inorganic phosphates, and mixtures thereof. In a preferred
embodiment, the stabilizing agents may be selected from the group
consisting of cellulose BW-300 (which has a particle size of 22 microns
and is marketed under the tradename Solka-Floc by James River
Corporation), calcium carbonate, dicalcium phosphate, carboxymethyl
cellulose (CMC), starch (such as starch marketed under the tradename
Capsul by National Starch & Chemical), mannitol, and mixtures thereof. In
a more preferred embodiment, the stabilizing agent is cellulose BW-300. In
general, most monosaccharides, disaccharides, and polyols are not
effective stabilizing agents.
The amount of stabilizing agent present in the stabilized sweetening agent
composition is an effective amount of a stabilizing agent. In general, an
effective amount of a stabilizing agent is that amount of stabilizing
agent which will increase the useful storage life of the chlorodeoxysugar
by a factor of at least two fold. In a preferred embodiment, the
stabilizing agent is present in the sweetening agent composition in an
amount of at least about 10%, preferably from about 10% to about 50%, and
more preferably from about 10% to about 30%, by weight of the stabilized
sweetening agent composition.
The stabilized sweetening agent compositions of the present invention are
prepared by simply admixing a chlorodeoxysugar derivative and a
stabilizing agent wherein the stabilizing agent is capable of forming a
stabilizing mixture with the chlorodeoxysugar derivative. Simple blending
of the solids is generally satisfactory and such techniques as co-drying,
encapsulating, spray drying, agglomerating, and hot or cold processing are
not necessary.
The combination of the intense sweetener and the stabilizing agent set out
above results in a stabilized sweetening agent composition having improved
stability in powder form during storage and at elevated temperatures. The
stabilizing effect of the present composition is markedly greater than
that expected by the mere addition of the stabilizing agent to the intense
sweetener. Accordingly, applicants' stabilized sweetening agent
compositions have the advantage over conventional compositions of being
stable over a longer period of time and under adverse processing
conditions.
Once prepared, the inventive stabilized sweetening agent composition may be
stored for future use or may be formulated in effective amounts with
conventional additives, such as pharmaceutically acceptable carriers or
confectionery ingredients to prepare a wide variety of ingestible
compositions, such as foodstuffs, beverages, powdered drinks, jellies,
extracts, hard and soft confectionery products, tabletop sweeteners,
orally administered pharmaceutical compositions, and hygienic products
such as toothpastes, dental lotions, mouth washes and chewing gums.
The amount of the inventive stabilized sweetening agent composition
employed in an edible composition is an effective amount to sweeten the
edible composition. The exact amount of the stabilized sweetening agent
composition employed is a matter of preference, subject to such factors as
the type of carrier employed in the composition, the other ingredients in
the composition, and the strength of sweetness desired. Thus, the amount
of sweetener composition may be varied in order to obtain the result
desired in the final product and such variations are within the
capabilities of those skilled in the art without the need for undue
experimentation. In general, the amount of stabilized sweetening agent
composition normally present in an edible composition will be up to about
1.5%, preferably from about 0.001% to about 1%, and more preferably from
about 0.005% to about 0.4%, by weight of the edible composition.
The present invention extends to methods of making the ingestible
compositions. In such a method, a composition is made by admixing an
effective amount of the stabilized sweetening agent composition of the
present invention with a pharmaceutically acceptable carrier or
confectionery material and the other ingredients of the final desired
ingestible composition. Other ingredients will usually be incorporated
into the composition as dictated by the nature of the desired composition
as well known by those having ordinary skill in the art. The ultimate
ingestible compositions are readily prepared using methods generally known
in the food technology and pharmaceutical arts.
In another embodiment, the present invention is directed at a method for
sweetening an edible composition which comprises adding to the edible
composition an effective amount of a stabilized sweetening agent
composition in powder form wherein the stabilized sweetening agent
composition comprises a chlorodeoxysugar derivative and a stabilizing
agent wherein the stabilizing agent is capable of forming a stabilizing
mixture with the chlorodeoxysugar derivative.
An important aspect of the present invention includes an improved chewing
gum composition incorporating the inventive stabilized sweetening agent
composition and a method for preparing the chewing gum composition,
including both chewing gum and bubble gum formulations. In general, the
improved chewing gum compositions will contain a gum base, a bulking
agent, an effective amount of the inventive stabilized sweetening agent
composition, and various additives such as a flavoring agent.
The chewing gum compositions may be reduced-calorie chewing gums employing
high levels of a chewing gum base having an enhanced hydrophilic
character. These reduced-calorie chewing gums will comprise a gum base
present in an amount from about 50% to about 85%, preferably from about
50% to about 75%, and more preferably from about 60% to about 70%, by
weight of the chewing gum composition. When a reduced-calorie product is
not desired, the chewing gum composition may contain lower amounts of a
chewing gum base. These chewing gums will comprise a gum base present in
an amount up to about 55%, preferably from about 15% to about 40%, and
more preferably from about 20% to about 35%, by weight of the chewing gum
composition.
As used herein, the term "reduced-calorie composition" means a composition
having a caloric value two thirds or less than that of a conventional
composition. The term "tight" or "rubbery" chew refers to a chewing gum
composition which requires a large amount of muscular chewing effort to
masticate or to a composition which provides a gum bolus with high
elasticity and bounce and which is difficult to deform.
Gum bases having an enhanced hydrophilic character include polyvinyl
acetate gum bases which may also contain a low melting point wax. Such gum
bases do not require a high level of bulking agent to plasticize the gum
base and render it soft during chewing. These gum bases may be used at
higher than normal levels in chewing gum compositions in place of a
bulking and/or a bulk sweetening agent to prepare high base-low
stabilizing agent reduced-calorie gums which do not have rubbery or tight
chew characteristics. These gum bases possess increased hydrophilic
properties over conventional gum bases and appear to increase in size
during chewing releasing flavoring and sweetening agents which would
normally be entrapped in the gum base while maintaining a soft chew
texture. Reduced-calorie chewing gum compositions prepared with such gum
bases in high levels are less hygroscopic (have lower moisture-pickup) and
are less prone to becoming stale than conventional reduced-calorie gum
compositions while having comparable firmness and texture.
The elastomers (rubbers) employed in the gum base will vary greatly
depending upon various factors such as the type of gum base desired, the
consistency of gum composition desired and the other components used in
the composition to make the final chewing gum product. The elastomer may
be any water-insoluble polymer known in the art, and includes those gum
polymers utilized for chewing gums and bubble gums. Illustrative examples
of suitable polymers in gum bases include both natural and synthetic
elastomers. For example, those polymers which are suitable in gum base
compositions include, without limitation, natural substances (of vegetable
origin) such as chicle, natural rubber, crown gum, nispero, rosidinha,
jelutong, perillo, niger gutta, tunu, balata, guttapercha, lechi capsi,
sorva, gutta kay, and the like, and mixtures thereof. Examples of
synthetic elastomers include, without limitation, styrene-butadiene
copolymers (SBR), polyisobutylene, isobutylene-isoprene copolymers,
polyethylene, and the like, and mixtures thereof.
The amount of elastomer employed in the gum base will vary greatly
depending upon various factors such as the type of gum base used, the
consistency of the gum composition desired and the other components used
in the composition to make the final chewing gum product. In general, the
elastomer will be present in the gum base in an amount from about 0.5% to
about 20%, and preferably from about 2.5% to about 15%, by weight of the
gum base.
The polyvinyl acetate polymer employed in the gum base is a polyvinyl
acetate polymer having a medium molecular weight, specifically, having a
mean average molecular weight in the range from about 35,000 to about
55,000. This medium molecular weight polyvinyl acetate polymer will
preferably have a viscosity from about 35 seconds to about 55 seconds
(ASTM designation D1200-82 using a Ford cup viscometer procedure). The
medium molecular weight polyvinyl acetate polymer will be present in the
gum base in an amount from about 10% to about 25%, and preferably from
about 12% to about 27%, by weight of the gum base.
The medium molecular weight polyvinyl acetate polymer may also be blended
with a low molecular weight polyvinyl acetate polymer. The low molecular
weight polyvinyl acetate polymer will have a mean average molecular weight
in the range from about 12,000 to about 16,000. This low molecular weight
polyvinyl acetate polymer will preferably have a viscosity from about 14
seconds to about 16 seconds (ASTM designation D1200-82 using a Ford cup
viscometer procedure). The low molecular weight polyvinyl acetate polymer
will be present in the gum base in an amount up about 17%, and preferably
from about I2% to about 17%, by weight of the gum base.
When a low molecular weight polyvinyl acetate polymer is blended with a
medium molecular weight polyvinyl acetate polymer, the polymers will be
present in a mole ratio from about 1:0.5 to about 1:1.5, respectively.
The medium molecular weight polyvinyl acetate polymer may also be blended
with a high molecular weight polyvinyl acetate polymer. The high molecular
weight polyvinyl acetate polymer will have a mean average molecular weight
in the range from about 65,000 to about 95,000. The high molecular weight
polyvinyl acetate polymer will be present in the gum base in an amount up
to about 5%, by weight of the gum base.
The acetylated monoglycerides, like the polyvinyl acetate polymer, serve as
plasticizing agents. While the saponification value of the acetylated
monoglycerides is not critical, preferable saponification values are 278
to 292, 316 to 331, 370 to 380, and 430 to 470. A particularly preferred
acetylated monoglyceride has a saponification value above about 400. Such
acetylated monoglycerides generally have an acetylation value (percentage
acetylated) above about 90 and a hydroxyl value below about 10 (Food
Chemical Codex (FCC) III/P508 and the revision of AOCS).
The use of acetylated monoglycerides in the present gum base is preferred
over the use of bitter polyvinyl acetate (PVA) plasticizers, in
particular, triacetin. The acetylated monoglycerides will be present in
the gum base in an amount from about 4.5% to about 10%, and preferably
from about 5% to about 9%, by weight of the gum base.
The wax in the gum base softens the polymeric elastomer mixture and
improves the elasticity of the gum base. The waxes employed will have a
melting point below about 60.degree. C., and preferably between about
45.degree. C. and about 55.degree. C. A preferred wax is low melting
paraffin wax. The wax will be present in the gum base in an amount from
about 6% to about 10%, and preferably from about 7% to about 9.5%, by
weight of the gum base.
In addition to the low melting point waxes, waxes having a higher melting
point may be used in the gum base in amounts up to about 5%, by weight of
the gum base. Such high melting waxes include beeswax, vegetable wax,
candelilla wax, carnauba wax, most petroleum waxes, and the like, and
mixtures thereof.
In addition to the components set out above, the gum base includes a
variety of traditional ingredients, such as a component selected from the
group consisting of elastomer solvents, emulsifiers, plasticizers,
fillers, and mixtures thereof. These ingredients are present in the gum
base in an amount to bring the total amount of gum base to 100%.
The gum base may contain elastomer solvents to aid in softening the
elastomer component. Such elastomer solvents may comprise those elastomer
solvents known in the art, for example, terpinene resins such as polymers
of alpha-pinene or beta-pinene, methyl, glycerol and pentaerythritol
esters of rosins and modified rosins and gums, such as hydrogenated,
dimerized and polymerized rosins, and mixtures thereof. Examples of
elastomer solvents suitable for use herein include the pentaerythritol
ester of partially hydrogenated wood and gum rosin, the pentaerythritol
ester of wood and gum rosin, the glycerol ester of wood rosin, the
glycerol ester of partially dimerized wood and gum rosin, the glycerol
ester of polymerized wood and gum rosin, the glycerol ester of tall oil
rosin, the glycerol ester of wood and gum rosin and the partially
hydrogenated wood and gum rosin and the partially hydrogenated methyl
ester of wood and rosin, and the like, and mixtures thereof. The elastomer
solvent may be employed in the gum base in amounts from about 2% to about
15%, and preferably from about 7% to about 11%, by weight of the gum base.
The gum base may also include emulsifiers which aid in dispersing the
immiscible components into a single stable system. The emulsifiers useful
include glyceryl monostearate, lecithin, fatty acid monoglycerides,
diglycerides, propylene glycol monostearate, and the like, and mixtures
thereof. A preferred emulsifier is glyceryl monostearate. The emulsifier
may be employed in amounts from about 2% to about 15%, and preferably from
about 7% to about 11%, by weight of the gum base.
The gum base may also include plasticizers or softeners to provide a
variety of desirable textures and consistency properties. Because of the
low molecular weight of these ingredients, the plasticizers and softeners
are able to penetrate the fundamental structure of the gum base making it
plastic and less viscous. Useful plasticizers and softeners include
lanolin, palmitic acid, oleic acid, stearic acid, sodium stearate,
potassium stearate, glyceryl triacetate, glyceryl lecithin, glyceryl
monostearate, propylene glycol monostearate, acetylated monoglyceride,
glycerine, and the like, and mixtures thereof. Waxes, for example, natural
and synthetic waxes, hydrogenated vegetable oils, petroleum waxes such as
polyurethane waxes, polyethylene waxes, paraffin waxes, microcrystalline
waxes, fatty waxes, sorbitan monostearate, tallow, propylene glycol,
mixtures thereof, and the like, may also be incorporated into the gum
base. The plasticizers and softeners are generally employed in the gum
base in amounts up to about 20%, and preferably in amounts from about 9%
to about 17%, by weight of the gum base.
Preferred plasticizers are the hydrogenated vegetable oils and include
soybean oil and cottonseed oil which may be employed alone or in
combination. These plasticizers provide the gum base with good texture and
soft chew characteristics. These plasticizers and softeners are generally
employed in amounts from about 5% to about 14%, and preferably in amounts
from about 5% to about 13.5%, by weight of the gum base.
In another preferred embodiment, the softening agent is anhydrous glycerin,
such as the commercially available United States Pharmacopeia (USP) grade.
Glycerin is a syrupy liquid with a sweet warm taste and has a sweetness of
about 60% of that of cane sugar. Because glycerin is hygroscopic, it is
important that the anhydrous glycerin be maintained under anhydrous
conditions throughout the preparation of the chewing gum composition.
The gum base may also include effective amounts of bulking agents such as
mineral adjuvants which may serve as fillers and textural agents. Useful
mineral adjuvants include calcium carbonate, magnesium carbonate, alumina,
aluminum hydroxide, aluminum silicate, talc, tricalcium phosphate,
dicalcium phosphate, and the like, and mixtures thereof. These fillers or
adjuvants may be used in the gum base compositions in various amounts.
Preferably the amount of filler, when used, will be present in an amount
from about 15% to about 40%, and preferably from about 20% to about 30%,
by weight of the gum base.
A variety of traditional ingredients may be optionally included in the gum
base in effective amounts such as coloring agents, antioxidants,
preservatives, flavoring agents, and the like. For example, titanium
dioxide and other dyes suitable for food, drug and cosmetic applications,
known as F. D. & C. dyes, may be utilized. An anti-oxidant such as
butylated hydroxytoluene (BHT), butylated hydroxyanisole (BHA), propyl
gallate, and mixtures thereof, may also be included. Other conventional
chewing gum additives known to one having ordinary skill in the chewing
gum art may also be used in the gum base.
The manner in which the gum base components are admixed is not critical and
is performed using standard techniques and apparatus known to those
skilled in the art. In a typical method, an elastomer is admixed with an
elastomer solvent and/or a plasticizer and/or an emulsifier and agitated
for a period of from 1 to 30 minutes. After blending is complete, the
polyvinyl acetate component is admixed into the mixture. The medium
molecular weight polyvinyl acetate is preferably admixed prior to addition
of the optional low molecular weight polyvinyl acetate to prevent the
creation of pockets of polyvinyl acetate within the elastomer mixture. The
remaining ingredients, such as the low melting point wax, are then
admixed, either in bulk or incrementally, while the gum base mixture is
blended again for 1 to 30 minutes.
In one embodiment, the reduced-calorie chewing gum composition comprises a
gum base present in an amount from about 40% to about 75%, by weight of
the chewing gum composition, which comprises (a) an elastomer present in
an amount from about 0.5% to about 20%, by weight of the gum base, (b) a
medium molecular weight polyvinyl acetate polymer having a molecular
weight from about 35,000 to about 55,000 present in an amount from about
10% to about 25%, by weight of the gum base, (c) an acetylated
monoglyceride present in an amount from about 4.5% to about 10%, by weight
of the gum base, (d) a wax having a melting point below about 60.degree.
C. present in an amount from about 6% to about I0%, by weight of the gum
base, and (e) a material selected from the group consisting of elastomer
solvents, emulsifiers, plasticizers, fillers, and mixtures thereof,
present in an amount to bring the total amount of gum base to 100%, by
weight of the gum base.
Chewing gum compositions employing a high level of a chewing gum base
having an enhanced hydrophilic character are more fully described in U.S.
Pat. No. 4,872,884, which disclosure is incorporated herein by reference.
Other gum bases having an enhanced hydrophilic nature and suitable for use
in reduced-calorie chewing gum compositions in high levels may also be
employed in the present invention. In general, these gum bases may be
employed in amounts up to 99%, preferably from about 40% to about 85%, and
more preferably from about 40% to about 75%, by weight of the chewing gum
composition. Suitable gum bases having an enhanced hydrophilic nature
include, for example, those disclosed in U.S. Pat. No. 4,698,223, which
disclosure is incorporated herein by reference. The gum base is formulated
with the inventive stabilized sweetening agent composition and
conventional additives such as a bulking agent to prepare a wide variety
of sweetened chewing gum compositions.
The amount of gum base employed in the chewing gum composition will vary
depending on such factors as the type of gum base used, the consistency
desired, and the other components used to make the final chewing gum
product. In general, the gum base having an enhanced hydrophilic character
will be present in the chewing gum composition in an amount from about 50%
to about 85%, preferably from about 50% to about 75%, and more preferably
from about 60% to about 70%, by weight of the chewing gum composition.
In another embodiment, the chewing gum composition contains lower amounts
of a chewing gum base. In general, the gum base in these chewing gum
compositions will be present in an amount up to about 55%, preferably from
about 15% to about 40%, and more preferably from about 20% to about 35%,
by weight of the chewing gum composition. In this embodiment, the gum base
will comprise an elastomer and a variety of traditional ingredients such
as an elastomer solvent, waxes, emulsifiers, plasticizers or softeners,
bulking agents such as mineral adjuvants which may serve as fillers and
textural agents, coloring agents, antioxidants, preservatives, flavoring
agents, and the like, and mixtures thereof. Illustrative examples of these
gum base components have been set out above.
Once prepared, the gum base may be formulated with the stabilized
sweetening agent composition of the present invention and conventional
additives such as a bulking agent and flavoring agent to prepare a wide
variety of chewing gum compositions.
In addition to the gum base, the chewing gum composition may include a
bulking agent. These bulking agents (carriers, extenders) may be
water-soluble and include bulking agents selected from the group
consisting of, but not limited to, monosaccharides, disaccharides,
polysaccharides, sugar alcohols, and mixtures thereof; isomalt (a racemic
mixture of alpha-D-glucopyranosyl-1,6-mannitol and
alpha-D-glucopyranosyl-1,6-sorbitol manufactured under the tradename
Palatinit by Suddeutsche Zucker), maltodextrins; hydrogenated starch
hydrolysates; hydrogenated hexoses; hydrogenated disaccharides; minerals,
such as calcium carbonate, talc, titanium dioxide, dicalcium phosphate,
celluloses and the and the like, and mixtures thereof. Bulking agents may
be used in amounts up to about 60%, and preferably in amounts from about
25% to about 60%, by weight of the chewing gum composition.
Suitable sugar bulking agents include monosaccharides, disaccharides and
polysaccharides such as xylose, ribulose, glucose (dextrose), mannose,
galactose, fructose (levulose), sucrose (sugar), maltose, invert sugar,
partially hydrolyzed starch and corn syrup solids, and mixtures thereof.
Mixtures of sucrose and corn syrup solids are the preferred sugar bulking
agents.
Suitable sugar alcohol bulking agents include sorbitol, xylitol, mannitol,
galactitol, maltitol, and mixtures thereof. Mixtures of sorbitol and
mannitol are the preferred sugar alcohol bulking agents.
Maltitol is a sweet, non-caloric, water-soluble sugar alcohol useful as a
bulking agent in the preparation of non-caloric beverages and foodstuffs
and is more fully described in U.S. Pat. No. 3,708,396, which disclosure
is incorporated herein by reference. Maltitol is made by hydrogenation of
maltose which is the most common reducing disaccharide and is found in
starch and other natural products.
The gum composition may include effective amounts of conventional additives
selected from the group consisting of plasticizers, softeners,
emulsifiers, waxes, fillers, mineral adjuvants, flavoring agents (flavors,
flavorings), coloring agents (colorants, colorings), antioxidants,
acidulants, thickening agents, and the like, and mixtures thereof. These
ingredients are present in the chewing gum composition in an amount to
bring the total amount of chewing gum composition to 100%. Some of these
additives may serve more than one purpose. For example, in sugarless gum
compositions, a sweetener, such as sorbitol or other sugar alcohol, may
also function as a bulking agent.
The plasticizers, softening agents, mineral adjuvants, waxes and
antioxidants discussed above, as being suitable for use in the gum base,
may also be used in the chewing gum composition. Examples of other
conventional additives which may be used include emulsifiers, such as
lecithin and glyceryl monostearate, thickening agents, used alone or in
combination with other softeners, such as methyl cellulose, alginates,
carrageenan, xanthan gum, gelatin, carob, tragacanth, and locust bean,
acidulants such as malic acid, adipic acid, citric acid, tartaric acid,
fumaric acid, and mixtures thereof, and fillers, such as those discussed
above under the category of mineral adjuvants.
The flavoring agents which may be used include those flavors known to the
skilled artisan, such as natural and artificial flavors. These flavorings
may be chosen from synthetic flavor oils and flavoring aromatics and/or
oils, oleoresins and extracts derived from plants, leaves, flowers,
fruits, and so forth, and combinations thereof. Nonlimiting representative
flavor oils include spearmint oil, cinnamon oil, oil of wintergreen
(methyl salicylate), peppermint oil, clove oil, bay oil, anise oil,
eucalyptus oil, thyme oil, cedar leaf oil, oil of nutmeg, allspice, oil of
sage, mace, oil of bitter almonds, and cassia oil. Also useful flavorings
are artificial, natural and synthetic fruit flavors such as vanilla, and
citrus oils including lemon, orange, lime, grapefruit, and fruit essences
including apple, pear, peach, grape, strawberry, raspberry, cherry, plum,
pineapple, apricot and so forth. These flavoring agents may be used in
liquid or solid form and may be used individually or in admixture.
Commonly used flavors include mints such as peppermint, menthol,
artificial vanilla, cinnamon derivatives, and various fruit flavors,
whether employed individually or in admixture.
Other useful flavorings include aldehydes and esters such as cinnamyl
acetate, cinnamaldehyde, citral diethylacetal, dihydrocarvyl acetate,
eugenyl formate, p-methylamisol, and so forth may be used. Generally any
flavoring or food additive such as those described in Chemicals Used in
Food Processing, publication 1274, pages 63-258, by the National Academy
of Sciences, may be used.
Further examples of aldehyde flavorings include but are not limited to
acetaldehyde (apple), benzaldehyde (cherry, almond), anisic aldehyde
(licorice, anise), cinnamic aldehyde (cinnamon), citral, i.e.,
alpha-citral (lemon, lime), neral, i.e., beta-citral (lemon, lime),
decanal (orange, lemon), ethyl vanillin (vanilla, cream), heliotrope,
i.e., piperonal (vanilla, cream), vanillin (vanilla, cream), alpha-amyl
cinnamaldehyde (spicy fruity flavors), butyraldehyde (butter, cheese),
valeraldehyde (butter, cheese), citronellal (modifies, many types),
decanal (citrus fruits), aldehyde C-8 (citrus fruits), aldehyde C-9
(citrus fruits), aldehyde C-12 (citrus fruits), 2-ethyl butyraldehyde
(berry fruits), hexenal, i.e., trans-2 (berry fruits), tolyl aldehyde
(cherry, almond), veratraldehyde (vanilla), 2,6-dimethyl-5-heptenal, i.e.,
melonal (melon), 2,6-dimethyloctanal (green fruit), and 2-dodecenal
(citrus, mandarin), cherry, grape, strawberry shortcake, mixtures thereof
and the like.
The flavoring agent may be employed in either liquid form and/or dried
form. When employed in the latter form, suitable drying means such as
spray drying the oil may be used. Alternatively, the flavoring agent may
be absorbed onto water soluble materials, such as cellulose, starch,
sugar, maltodextrin, gum arabic and so forth or may be encapsulated. The
actual techniques for preparing such dried forms are well known and do not
constitute a part of this invention.
The flavoring agents of the present invention may be used in many distinct
physical forms well known in the art to provide an initial burst of flavor
and/or a prolonged sensation of flavor. Without being limited thereto,
such physical forms include free forms, such as spray dried, powdered, and
beaded forms, and encapsulated forms, and mixtures thereof.
Encapsulated delivery systems for flavoring agents or sweetening agents
comprise a hydrophobic matrix of fat or wax surrounding a sweetening agent
or flavoring agent core. The fats may be selected from any number of
conventional materials such as fatty acids, glycerides or polyglycerol
esters, sorbitol esters, and mixtures thereof. Examples of fatty acids
include hydrogenated and partially hydrogenated vegetable oils such as
palm oil, palm kernel oil, peanut oil, rapeseed oil, rice bran oil,
soybean oil, cottonseed oil, sunflower oil, safflower oil, and mixtures
thereof. Glycerides which are useful include monoglycerides, diglycerides,
and triglycerides.
Waxes useful may be chosen from the group consisting of natural and
synthetic waxes, and mixtures thereof. Non-limiting examples include
paraffin wax, petrolatum, carbowax, microcrystalline wax, beeswax,
carnauba wax, candellila wax, lanolin, bayberry wax, sugarcane wax,
spermaceti wax, rice bran wax, and mixtures thereof.
The fats and waxes may be used individually or in combination in amounts
varying from about 10 to about 70%, and preferably in amounts from about
40 to about 58%, by weight of the encapsulated system. When used in
combination, the fat and wax are preferably present in a ratio from about
70:10 to 85:15, respectively.
Typical encapsulated flavoring agent or sweetening agent delivery systems
are disclosed in U.S. Pat. Nos. 4,597,970 and 4,722,845, which disclosures
are incorporated herein by reference.
The amount of flavoring agent employed herein is normally a matter of
preference subject to such factors as the type of final chewing gum
composition, the individual flavor, the gum base employed, and the
strength of flavor desired. Thus, the amount of flavoring may be varied in
order to obtain the result desired in the final product and such
variations are within the capabilities of those skilled in the art without
the need for undue experimentation. In gum compositions, the flavoring
agent is generally present in amounts from about 0.02% to about 5%, and
preferably from about 0.1% to about 2%, and more preferably, from about
0.8% to about I.8%, by weight of the chewing gum composition.
The coloring agents useful in the present invention are used in amounts
effective to produce the desired color. These coloring agents include
pigments which may be incorporated in amounts up to about 6%, by weight of
the gum composition. A preferred pigment, titanium dioxide, may be
incorporated in amounts up to about 2%, and preferably less than about 1%,
by weight of the gum composition. The colorants may also include natural
food colors and dyes suitable for food, drug and cosmetic applications.
These colorants are known as F.D.& C. dyes and lakes. The materials
acceptable for the foregoing uses are preferably water-soluble.
Illustrative nonlimiting examples include the indigoid dye known as F.D.&
C. Blue No.2, which is the disodium salt of 5,5-indigotindisulfonic acid.
Similarly, the dye known as F.D.& C. Green No.1 comprises a
triphenylmethane dye and is the monosodium salt of
4-[4-(N-ethyl-p-sulfoniumbenzylamino) diphenylmethylene]-[1-(N-ethyl
-N-p-sulfoniumbenzyl)-delta-2,5-cyclohexadieneimine]. A full recitation of
all F.D.& C. colorants and their corresponding chemical structures may be
found in the Kirk-Othmer Encyclopedia of Chemical Technology, 3rd Edition,
in volume 5 at pages 857-884, which text is incorporated herein by
reference.
Suitable oils and fats usable in gum compositions include partially
hydrogenated vegetable or animal fats, such as coconut oil, palm kernel
oil, beef tallow, lard, and the like. These ingredients when used are
generally present in amounts up to about 7%, and preferably up to about
3.5%, by weight of the gum composition.
In accordance with this invention, effective amounts of the stabilized
sweetening agent compositions of the present invention may be admixed into
the chewing gum composition. As set out above, the stabilized sweetening
agent compositions of the present invention comprise a chlorodeoxysugar
derivative and an effective amount of a stabilizing agent. The exact
amount of stabilized sweetening agent composition employed is normally a
matter of preference subject to such factors as the particular type of gum
composition being prepared, the type of bulking agent employed, the type
of flavor employed and the intensity of sweetness desired. Thus, the
amount of stabilized sweetening agent composition may be varied in order
to obtain the result desired in the final product and such variations are
within the capabilities of those skilled in the art without the need for
undue experimentation. In general, the amount of stabilized sweetening
agent composition normally present in a chewing gum composition will be up
to about 1.5%, preferably from about 0.001% to about 1%, and more
preferably from about 0.005% to about 0.4%, by weight of the chewing gum
composition.
The present invention also includes a method for preparing the improved
chewing gum compositions, including both chewing gum and bubble gum
formulations. The chewing gum compositions may be prepared using standard
techniques and equipment known to those skilled in the art. The apparatus
useful in accordance with the present invention comprises mixing and
heating apparatus well known in the chewing gum manufacturing arts, and
therefore the selection of the specific apparatus will be apparent to the
artisan.
In such a method, a chewing gum composition is made by admixing the gum
base with the stabilized sweetening agent composition and the other
ingredients of the final desired chewing gum composition. Other
ingredients will usually be incorporated into the composition as dictated
by the nature of the desired composition as well known by those having
ordinary skill in the art. The ultimate chewing gum compositions are
readily prepared using methods generally known in the food technology and
chewing gum arts.
For example, the gum base is heated to a temperature sufficiently high to
soften the base without adversely effecting the physical and chemical make
up of the base. The optimal temperatures utilized may vary depending upon
the composition of the gum base used, but such temperatures are readily
determined by those skilled in the art without undue experimentation.
The gum base is conventionally melted at temperatures that range from about
60.degree. C. to about 120.degree. C. for a period of time sufficient to
render the base molten. For example, the gum base may be heated under
these conditions for a period of about thirty minutes just prior to being
admixed incrementally with the remaining ingredients of the gum
composition such as the inventive stabilized sweetening agent composition,
plasticizer, the softener, the bulking agent, and/or fillers, coloring
agents and flavoring agents to plasticize the blend as well as to modulate
the hardness, viscoelasticity and formability of the base. Mixing is
continued until a uniform mixture of gum composition is obtained.
Thereafter the gum composition mixture may be formed into desirable
chewing gum shapes.
Another important aspect of the present invention includes a sweetened
confectionery composition incorporating the inventive stabilized
sweetening agent composition and a method for preparing the sweetened
confectionery compositions. The preparation of confectionery formulations
is historically well known and has changed little through the years.
Confectionery items have been classified as either "hard" confectionery or
"soft" confectionery. The stabilized sweetening agent compositions of the
present invention can be incorporated into the confections by admixing the
inventive composition into the conventional hard and soft confections.
Hard confectionery may be processed and formulated by conventional means.
In general, a hard confectionery has a base composed of a mixture of sugar
and other carbohydrate bulking agents kept in an amorphous or glassy
condition. This form is considered a solid syrup of sugars generally
having from about 0.5% to about 1.5% moisture. Such materials normally
contain up to about 92% corn syrup, up to about 55% sugar and from about
0.1% to about 5% water, by weight of the final composition. The syrup
component is generally prepared from corn syrups high in fructose, but may
include other materials. Further ingredients such as flavorings,
sweeteners, acidulants, colorants and so forth may also be added.
Such confectionery may be routinely prepared by conventional methods such
as those involving fire cookers, vacuum cookers, and scraped-surface
cookers also referred to as high speed atmospheric cookers.
Fire cookers involve the traditional method of making a candy base. In this
method, the desired quantity of carbohydrate bulking agent is dissolved in
water by heating the agent in a kettle until the bulking agent dissolves.
Additional bulking agent may then be added and cooking continued until a
final temperature of 145.degree. C. to 156.degree. C. is achieved. The
batch is then cooled and worked as a plastic-like mass to incorporate
additives such as flavors, colorants and the like.
A high-speed atmospheric cooker uses a heat-exchanger surface which
involves spreading a film of candy on a heat exchange surface, the candy
is heated to 165.degree. C. to 170.degree. C. in a few minutes. The candy
is then rapidly cooled to 100.degree. C. to 120.degree. C. and worked as a
plastic-like mass enabling incorporation of the additives, such as
flavors, colorants and the like.
In vacuum cookers, the carbohydrate bulking agent is boiled to 125.degree.
C. to 132.degree. C., vacuum is applied and additional water is boiled off
without extra heating. When cooking is complete, the mass is a semi-solid
and has a plastic-like consistency. At this point, flavors, colorants, and
other additives are admixed in the mass by routine mechanical mixing
operations.
The optimum mixing required to uniformly mix the flavors, colorants and
other additives during conventional manufacturing of hard confectionery is
determined by the time needed to obtain a uniform distribution of the
materials. Normally, mixing times of from 4 to 10 minutes have been found
to be acceptable.
Once the candy mass has been properly tempered, it may be cut into workable
portions or formed into desired shapes. A variety of forming techniques
may be utilized depending upon the shape and size of the final product
desired. A general discussion of the composition and preparation of hard
confections may be found in H. A. Lieberman, Pharmaceutical Dosage Forms:
Tablets, Volume 1 (1980), Marcel Dekker, Inc., New York, N.Y. at pages 339
to 469, which disclosure is incorporated herein by reference.
The apparatus useful in accordance with the present invention comprises
cooking and mixing apparatus well known in the confectionery manufacturing
arts, and therefore the selection of the specific apparatus will be
apparent to the artisan.
In contrast, compressed tablet confections contain particular materials and
are formed into structures under pressure. These confections generally
contain sugars in amounts up to about 95%, by weight of the composition,
and typical tablet excipients such as binders and lubricants as well as
flavors, colorants and so forth.
Similar to hard confectionery, soft confectionery may be utilized in this
invention. The preparation of soft confections, such as nougat, involves
conventional methods, such as the combination of two primary components,
namely (i) a high boiling syrup such as a corn syrup, or the like, and (2)
a relatively light textured frappe, generally prepared from egg albumin,
gelatin, vegetable proteins, such as soy derived compounds, sugarless milk
derived compounds such as milk proteins, and mixtures thereof. The frappe
is generally relatively light, and may, for example, range in density from
about 0.5 to about 0.7 grams/cc.
The high boiling syrup, or "bob syrup" of the soft confectionery is
relatively viscous and has a higher density than the frappe component, and
frequently contains a substantial amount of carbohydrate bulking agent
such as a Polydextrose. Conventionally, the final nougat composition is
prepared by the addition of the "bob syrup" to the frappe under agitation,
to form the basic nougat mixture. Further ingredients such as flavoring,
additional carbohydrate bulking agent, colorants, preservatives,
medicaments, mixtures thereof and the like may be added thereafter also
under agitation. A general discussion of the composition and preparation
of nougat confections may be found in B. W. Minifie, Chocolate, Cocoa and
Confectionery: Science and Technology, 2nd edition, AVI Publishing Co.,
Inc., Westport, Conn. (1980), at pages 424-425, which disclosure is
incorporated herein by reference.
The procedure for preparing the soft confectionery involves known
procedures. In general, the frappe component is prepared first and
thereafter the syrup component is slowly added under agitation at a
temperature of at least about 65.degree. C., and preferably at least about
100.degree. C. The mixture of components is continued to be mixed to form
a uniform mixture, after which the mixture is cooled to a temperature
below 80.degree. C., at which point, the flavor may be added. The mixture
is further mixed for an additional period until it is ready to be removed
and formed into suitable confectionery shapes.
In accordance with this invention, effective amounts of the stabilized
sweetening agent compositions of the present invention may be admixed into
the hard and soft confections. As set out above, the stabilized sweetening
agent composition of the present invention comprises a chlorodeoxysugar
derivative and an effective amount of a stabilizing agent. The exact
amount of stabilized sweetening agent composition may be varied in order
to obtain the result desired in the final product and such variations are
within the capabilities of those skilled in the art without the need for
undue experimentation. The exact amount of stabilized sweetening agent
composition employed is normally a matter of preference subject to such
factors as the particular type of confection being prepared, the type of
bulking agent or carrier employed, the type of flavor employed and the
intensity of sweetness desired. Thus, the amount of stabilized sweetening
agent composition may be varied in order to obtain the result desired in
the final product and such variations are within the capabilities of those
skilled in the art without the need for undue experimentation. In general,
the amount of stabilized sweetening agent composition normally present in
a hard or soft confection will be up to about 1.5%, preferably from about
0.001% to about 1%, and more preferably from about 0.005% to about 0.4%,
by weight of the confection.
The present invention extends to methods of making the improved sweetened
confections. The stabilized sweetening agent compositions may be
incorporated into an otherwise conventional hard or soft confection
composition using standard techniques and equipment known to those skilled
in the art. The apparatus useful in accordance with the present invention
comprises mixing and heating apparatus well known in the confectionery
manufacturing arts, and therefore the selection of the specific apparatus
will be apparent to the artisan.
In such a method, a composition is made by admixing the inventive
stabilized sweetening agent composition into the confectionery composition
along with the other ingredients of the final desired composition. Other
ingredients will usually be incorporated into the composition as dictated
by the nature of the desired composition as well known by those having
ordinary skill in the art. The ultimate confectionery compositions are
readily prepared using methods generally known in the food technology and
pharmaceutical arts. Thereafter the confectionery mixture may be formed
into desirable confectionery shapes.
The stabilized sweetening agent compositions may be formulated with
conventional ingredients which offer a variety of textures to suit
particular applications. Such ingredients may be in the form of hard and
soft confections, tablets, toffee, nougat, chewy candy, chewing gum and so
forth, both sugar and sugarless. The acceptable ingredients may be
selected from a wide range of materials. Without being limited thereto,
such materials include diluents, binders and adhesives, lubricants,
disintegrants, bulking agents, humectants and buffers and adsorbents. The
preparation of such confections and chewing gum products is well known.
Throughout this application, various publications have been referenced. The
disclosures in these publications are incorporated herein by reference in
order to more fully describe the state of the art.
The present invention is further illustrated by the following examples
which are not intended to limit the effective scope of the claims. All
parts and percentages in the examples and throughout the specification and
claims are by weight of the final composition unless otherwise specified.
EXAMPLES 1-46
These examples demonstrate a comparison of the relative stability of
mixtures of Sucralose and various solid compounds during storage.
The test compositions in Examples 1-46 had the compositions set out in
Tables 1 through 7. Each sample contained approximately 4.5 grams of
Sucralose and was admixed with the solid compound in the ratio set out
below.
TABLE 1
______________________________________
SUCRALOSE MIXTURES
Example Ingredient Ratio by Weight
______________________________________
1 Sucralose CONTROL
2 Sucrose CONTROL
3 Cellulose CONTROL
4 Palatinit CONTROL
5 Sucralose:Sucrose
9:1
6 Sucralose:Cellulose
9:1
7 Sucralose:Palatinit
9:1
______________________________________
TABLE 2
______________________________________
SUCRALOSE MIXTURES
Example Ingredient Ratio by Weight
______________________________________
8 Sucralose CONTROL
9 Maltitol CONTROL
10 Microcellulose CONTROL
11 Syloid CONTROL
12 Sucralose:Maltitol
9:1
13 Sucralose:Microcellulose
9:1
14 Sucralose:Syloid 9:1
______________________________________
TABLE 3
______________________________________
SUCRALOSE MIXTURES
Example Ingredient Ratio by Weight
______________________________________
15 Sucralose CONTROL
16 Cellulose BW-300 CONTROL
17 Cellulose BW-40 CONTROL
18 Cellulose UF-900 CONTROL
19 Sucralose:Cellulose BW-300
9:1
20 Sucralose:Cellulose BW-40
9:1
21 Sucralose:Cellulose UF-900
9:1
______________________________________
TABLE 4
______________________________________
SUCRALOSE MIXTURES
Example Ingredient Ratio by Weight
______________________________________
22 Sucralose CONTROL
23 Sugar 6X CONTROL
24 Mannitol CONTROL
25 Sucralose:Sugar 6X
9:1
26 Sucralose:Mannitol
9:1
______________________________________
TABLE 5
______________________________________
SUCRALOSE MIXTURES
Example Ingredient Ratio by Weight
______________________________________
27 Sucralose CONTROL
28 Dicalcium Phosphate CONTROL
29 Calcium Carbonate CONTROL
30 Starch CONTROL
31 Sucralose:Dicalcium Phosphate
9:1
32 Sucralose:Calcium Carbonate
9:1
33 Sucralose:Starch 9:1
______________________________________
TABLE 6
______________________________________
SUCRALOSE MIXTURES
Example Ingredient Ratio by Weight
______________________________________
34 Sucralose CONTROL
35 Sucralose:Cellulose BW-300
9:1
36 Sucralose:Starch 9:1
37 Sucralose:Carboxymethyl
9:1
Cellulose
38 Sucralose:Sodium Alginate
9:1
39 Sucralose:Talc 9:1
40 Sucralose:Polydextrose
9:1
______________________________________
TABLE 7
______________________________________
SUCRALOSE MIXTURES
Example Ingredient Ratio by Weight
______________________________________
41 Sucralose CONTROL
42 Sucralose:Cellulose BW-300
9:1
43 Sucralose:Cellulose BW-300
8:2
44 Sucralose:Cellulose BW-300
6:4
45 Sucralose:Cellulose BW-300
5:5
46 Sucralose:Cellulose BW-300
4:6
______________________________________
The compositions of examples 1-46 were stored in an oven at 45.degree. C.
(113.degree. F.) under otherwise ambient conditions to accelerate
degradation. The color of the Sucralose mixtures was then rated on a daily
basis on a scale from 1 (white) to 10 (brown). When the color of the
Sucralose mixture was rated 5, the mixture was considered to be
unacceptable. The results of the stability studies are set out in Table 8
below and in FIGS. 1-7.
TABLE 8
______________________________________
Days to -Example Ingredient/Ratio Unacceptable
______________________________________
1, 8, 15, 22,
Sucralose 5 days
27, 34, 41
19, 42 Sucralose/Cellulose BW-300
10 days
9:1
23 Sucralose/Sugar 6X 9:1
6 days
7 Sucralose/Palatinit 9:1
6 days
12 Sucralose/Maltitol 9:1
5 days
13 Sucralose/Microcellulose
6 days
9:1
14 Sucralose/Syloid 9:1
5 days
20 Sucralose/Cellulose BW-40
6 days
9:1
21 Sucralose/Cellulose UF-900
7 days
9:1
12 Sucralose/Mannitol 9:1
6 days
31 Sucralose/Dicalcium Phosphate
11 days
9:1
32 Sucralose/Calcium Carbonate
13 days
9:1
33 Sucralose/Starch 9:1
9 days
37 Sucralose/CMC 9:1 10 days
? Sucralose/Maltodextrin 9:1
6 days
38 Sucralose/Sodium Alginate
6 days
9:1
39 Sucralose/Talc 9:1 6 days
40 Sucralose/Polydextrose 9:1
6 days
______________________________________
FIG. 1 shows that the stability of Sucralose in combination with cellulose,
sugar, and Palatinit (Examples 1-7) at 45.degree. C. is slightly better
than the stability of Sucralose alone. The Sucralose control sample
(Example 1) was decomposed (color rating of 6) at the end of 5 days.
FIG. 2 shows that the stability of Sucralose in combination with maltitol,
microcellulose, and syloid (Examples 8-14) at 45.degree. C. is marginally
better than the stability of Sucralose alone. None of the compounds in
this group had a significant stabilizing effect upon Sucralose.
FIG. 3 shows that the stability of Sucralose in combination with cellulose
BW-40, cellulose UF-900 and cellulose BW-300 (Examples 15-21) at
45.degree. C. is significantly better than the stability of Sucralose
alone. None of the mixtures of Sucralose in this group were decomposed
(color rating of 5) at the end of 5 days. In this group, cellulose BW-300
(which has the smallest particle size) had the most stabilizing effect
upon Sucralose.
FIG. 4 shows that the stability of Sucralose in combination with sugar 6X
(Examples 22-26) at 45.degree. C. is not significantly better than the
stability of Sucralose alone. FIG. 4 also shows that while the stability
of Sucralose in combination with mannitol was not initially improved, the
stability improved over time. For example, after the color of the mixture
reached a color rating of 5, the color of the mixture appeared to
stabilize and did not further deteriorate.
FIG. 5 shows that the stability of Sucralose in combination with dicalcium
phosphate, calcium carbonate and starch (Examples 27-33) at 45.degree. C.
is significantly better than the stability of Sucralose alone. None of the
mixtures of Sucralose in this group were decomposed (color rating of 5) at
the end of 5 days. In this group, starch had the most stabilizing effect
upon Sucralose.
FIG. 6 shows that the stability of Sucralose in combination with cellulose
BW-300, starch carboxymethyl cellulose, sodium alginate, talc, and
Polydextrose at 45.degree. C. (Examples 34-40) at 45.degree. C. is varied
compared to the stability of Sucralose alone. The stability of the
mixtures of Sucralose with cellulose BW-300, starch, and carboxymethyl
cellulose are significantly better than the stability of Sucralose alone.
The stability of the mixtures of Sucralose with sodium alginate, talc, and
Polydextrose are somewhat better than the stability of Sucralose alone.
FIG. 7 shows that the stability of Sucralose in combination with cellulose
BW-300 at various weight ratios (Examples 41-46) at 45.degree. C.
increases with increasing amount of cellulose BW-300 up until a weight
ratio of Sucralose to cellulose BW-300 of about 5:5 to about 4:6,
respectively.
Accordingly, FIGS. 1 through 7 show that mixtures of Sucralose with
cellulose BW-300, calcium carbonate, dicalcium phosphate, carboxymethyl
cellulose, and starch are more stable than Sucralose alone or mixtures of
Sucralose with other compounds which do not have a stabilizing effect on
Sucralose.
While the invention has been particularly described in terms of specific
embodiments, invention is to be broadly construed and limited only by the
scope and spirit of the following claims.
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